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Crystal Ridge Golf Club

9 Crystal Green Way Okotoks AB T1S 1A1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not available at the time of inspection. - Quat sanitizer test strips to be available when quat sanitizer is being used in the food facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic blending container for the table blender was heavily cracked and damaged.- Blender was replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris accumulation was noted on the gas burners on the cooking line.2) Dust accumulation was noted on the ceiling in the walk-in cooler by the ice machine.3) Food debris accumulation was noted on the racking for the rolling shelving storing cleaning cloths by the back oven.4) Food debris accumulation was noted at the bottom of the Pepsi slide cooler rails by the ice machine.- Areas to be cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips were available at the time of inspection. Only chlorine test strips were on site but quat sanitizer was being used.- Ensure quat test strips are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was food debris buildup on the bottom slide rails of the Pepsi cooler beside the cooking line in the kitchen.- To be cleaned.2) There was food debris buildup on the bottom slide rails of the cooler in the bar outside of the main kitchen.- To be cleaned.3) There was an excess accumulation of scale and debris buildup on the bottom shelf of the handwashing station across from the ice machine in the main kitchen.- Surface needs to cleaned and material needs to be finished in a manner that makes it smooth, non-absorbent, and easily cleanable.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottles in the main kitchen and bar were not labeled.- Corrected during inspection. Ensure that all chemical bottles are labeled to identify its contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips were available to monitor sanitizer concentrations.- Ensure quat sanitizer test strips are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no paper towel dispenser present at the handwashing sink at the southern end of the cooking line in the main kitchen.2) There was no paper towel dispenser present at the coffee station handwashing sink as you enter the kitchen.- Ensure that handwashing sinks are stocked with paper towel and equipped with paper towel dispensers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were noted in the main kitchen:1) Behind the chest freezer and standing freezer. 2) Under the wood prep counter between the walk-in cooler and ice machine.3) At the floor-wall joint beside the Metro C5 hot holding unit. - Ensure that the mouse droppings are cleaned and activity is monitored. Cleaning procedures for mouse droppings sent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The wall under the AC unit and above the wood prep counter in the main kitchen had holes in the drywall.- Ensure that the wall is repaired so that is it smooth and easily cleanable. 2) The ceiling above the sliding cooler in the bar outside of the main kitchen was water damaged.- Fix the source of the water damage and repair or replace material to make the finishes smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The jar for the Ninja blender on the wooden prep counter in the main kitchen had extensive cracking and the handle was taped.- Do not use the broken jar as it is no longer in good condition and easy to clean. To be removed. 2) Food debris accumulation was noted on the following food equipment:a) On the outside lip of the ice machine beside the wooden prep table.b) At the bottom of the white standing freezer across from the ice machine.c) On the back and side of the standing cooler beside the ice machine.d) On the outside of the fry cutter above the back prep sink.e) Inside the Metro C5 hot holding unit in the main kitchen.f) On the bottom of the slide rails of the sliding cooler in the bar outside of the main kitchen.- Ensure these areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris, dirt/grease buildup noted:a) On the floor in the west walk-in cooler.b) On the floor in the east walk-in cooler.c) On the floor outside of the back equipment storage room in the main kitchen.d) On the floor under the handwashing sink across from the wooden prep table in the main kitchen.e) On the floor under the prep counters in the main kitchen.f) On the floor under the ice well in the bar outside of the main kitchen.g) On the white shelf storing liquor near the ice well in the bar outside of the main kitchen.- Ensure that these areas are thoroughly cleaned.2) No cleaning schedule or sanitation plan was available in the kitchen or bar.- Ensure that a cleaning and sanitation plan is established. Information sent.